Spiced Naked Cheeseburger and Pineapple Relish
with Potato Wedges and Baby Leaf Salad
Designed by our chefs for a balanced lifestyle, this Spiced Naked Cheeseburger and Pineapple Relish hits the spot. All the indulgence of a burger but without the bun to make it that little bit lighter. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 unit(s)
Medium Tomato
½ tin(s)
Pineapple Rings
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
32 grams
Sweet Chilli Sauce
50 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the cider vinegar with a drizzle of olive oil and a pinch of sugar (if you have any). Season with salt and pepper.
Cut the tomato into 1cm chunks and mix into the dressing. Set aside.
Remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks (as small as you can).
In another large bowl, combine the garlic, Caribbean style jerk, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto another baking tray.
Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, pop a medium saucepan on medium heat. Add the pineapple chunks and the juice from the tin, sweet chilli sauce and the remaining cider vinegar.
Bring to the boil, then lower the heat and simmer until reduced and a bit sticky, 8-10 mins.
Once reduced, remove from the heat. Season with salt and pepper, then set aside.
When the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.
Once everything's ready, transfer the cheesy burgers to your plates. Spoon over plenty of the pineapple relish.
Add the baby leaves to the bowl of tomato and toss together. Serve the wedges and salad alongside.
Enjoy!
